Brine your chicken and use a thermometer.

Yes, brine it and pull it early.

Moist grilled chicken is mostly about two things: salt and heat. A brine — even a short 30-minute soak in salt water — forces moisture into the meat and changes its proteins so they hold onto water better. No brine, you’re fighting physics.

The bigger killer is overcooking. Chicken breast dries out above 150°F. But the USDA says 165°F is safe? Yeah, but carryover cooking means you can pull it at 155°F, let it rest, and it’ll hit 160°F-165°F on the cutting board. That extra 10°F between 155 and 165 is the difference between juicy and sawdust. Use a good instant-read thermometer. Don’t guess.

Pound the breast to even thickness, too. Thick ends take longer and dry out the thin end. Flatten it, brine it, cook hot and fast (450°F+), pull at 155°F, rest.

Dry chicken is a crime you didn’t have to commit.